Directions:
Heat a heavy bottomed pot on medium-high heat. Add oil and when it shimmers add the bay leaf, black cardamoms, and cinnamon. After 30 seconds add the chopped onion and salt. Fry until the onion turns light brown. Lower the heat to medium and add the ginger-garlic paste. Fry until the raw smell of ginger-garlic disappears, then add the tomatoes and green chillies. Cook until you see the oil separate from the tomato-onion mixture.

Add cumin seeds, turmeric powder, chilli powder, crushed red chilli flakes, coriander powder, garam masala powder, and kasori methi. Cook for 30 seconds and then add the canned red kidney beans along with the liquid in the can and one cup of warm water. Turn the heat to high and let the beans come to a boil. Once it comes to a boil, turn the heat to low, and let the beans simmer for 15-20 minutes. Garnish with cilantro and mint. Serve with plain steamed rice or rotis.

Thank you for your comment Dr. Sherin. It’s always great to hear from you. Reposting because we’ve been celebrating my daughter’s birthday and I did not have time to work on a new blog post or take pictures of all the items I cooked for the birthday!

Hi Diana,
How lovely to hear from you. You should see the smile on my face, just thinking of you! Thank you for your comment and hope all is well with you. Miss you lots and hope all is well with you and your family.
Margaret